Chicken Tinga-

~4 med. (1 lb. total) red-skin boiling or Yukon Gold potatoes, cut into 1/2 inch cubes

~2 lbs. boneless, skinless chicken thighs

~One 28 oz. can diced tomatoes

~3-4 canned chipotle chiles en adobo, seeded and sliced 1/4 inch thick

~1 tbsp. chipotle canning sauce (the sauce that is in the can of chiles)

~1 tbsp. Worcestershire sauce

~1 tsp. dried oregano

~3 garlic cloves, peeled and finely chopped or crushed

~1 med white onion, sliced 1/4 inch thick

~salt

24 warm corn tortillas

Mexican cheese mix or queso fresco...whatever you like

2 large avocados chopped

Spread the potatoes over the bottom of a slow cooker and top with the chicken. In a large bowl, mix the tomatoes with the chipotles, chipotle sauce, Worcestershire sauce, oregano, garlic, onion, and 11/2 tsp. salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours. Uncover and shred chicken and serve on tortillas with cheese and avocado!